薏米曲奇饼干的工艺研究

Study on development of coix seed cookies

以低筋小麦粉为主要原料,添加薏米粉、油脂、白砂糖、小苏打、食盐、单甘酯、鸡蛋等辅料,生产薏米曲奇饼干。以低筋小麦粉添加量作为基本标准,单甘酯、食盐、小苏打的添加量分别为低筋小麦粉添加量的0.5%、1%、0.5%,并保持不变。采用单因素试验及正交试验方法对产品配方进行筛选,结果表明:薏米粉添加量为35%、油脂添加量为55%、白砂糖添加量为35%、鸡蛋添加量为30%时,薏米曲奇饼干感官品质评分最高。在此工艺条件下生产的薏米曲奇饼干色泽均匀,口感酥松,香甜可口,薏米粉与其他原料混合均匀,风味突出,营养价值得到提高。

Low gluten wheat fl our was used as the main raw material,adding coix seed powder,grease,white granulated sugar,baking soda,salt,monoglyceride,egg and other accessories,to produce coix seed cookies.With the dosage of low gluten wheat fl our as the basic standard,the dosage of monoglyceride,salt,and baking soda were 0.5%,1%and 0.5%,respectively,and kept the same.Using single factor experiment and orthogonal experiment to select the formula of the product,the result showed that when dosage of oix seed powder 35%,dosage of grease 55%,dosage of white granulated sugar 35%,dosage of egg 30%,the sensory score of coix seed cookies was the highest.Under the conditions,the coix seed cookies were uniform in color,crisp in taste,sweet and delicious,while the nutritional value was improved.